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Classic Shortbread | Bake to the roots

Classic Shortbread

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  • Author: Bake to the roots
  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 2h 30m
  • Yield: 30
  • Category: Cookies
  • Cuisine: Great Britain


Everybody knows it, it’s a classic bake: Shortbread Cookies! Crumbly and melt in your mouth. Delicious!


7 oz. (200g) butter, softened
1/2 cup (100g) sugar
1 tsp. vanilla extract
2 1/3 cups (300g) all-purpose flour
2 tbsp. cornstarch
1 tsp. baking powder
1/2 tsp. salt
sugar for rolling


1. Add the butter, sugar, and vanilla extract to a large bowl and mix on high speed until light and fluffy. Mix the flour with cornstarch, baking powder, and salt and add to the bowl in several batches and mix until just combined. Roll out the dough on a floured piece of baking parchment to a rectangle of about 4.7×12.6 inches with a thickness of roughly 0.6 inches – use a dough scraper to get straight and sharp edges. Use a wooden skewer or a fork and prick the dough several times. Cut into 0.8×2.4 inches long bricks. Make sure there is some space between the dough pieces so they don’t touch. Place with the baking parchment on a baking sheet and place in the fridge for about 1 1/2 hours to cool down.
2. Preheat the oven to 350°F (180°C). Bake the cookies for about 18-20 minutes until only lightly colored. Take out of the oven and press from all sides into the sugar immediately. Let cool down completely on a wire rack.


Enjoy baking!